- 2 pounds carrots, peeled and cut into 1/4-inch slices
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons minced garlic
- 2 teaspoons finely grated fresh lemon zest
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- Steam carrots in a steamer set over boiling water, covered, until tender, 5 to 7 minutes.
- While carrots are steaming, toss together parsley, garlic, zest, salt, and pepper in a large bowl to make gremolata.
- Add hot carrots and oil to bowl and toss.